Kentucky Butter Poke Cake Recipe
This Kentucky butter poke cake recipe offers a rich, tender texture soaked in a sweet, creamy glaze that melts through every layer.The flavor leans buttery, soft, slightly tangy from the cream cheese, and gently warm from vanilla and almond. The cake starts from a yellow mix blended with cream cheese, eggs, and buttermilk, giving a moist base.
Equipment
- 9×13 inch baking pan
- Large mixing bowl
- Hand mixer or whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Toothpick or skewer (for poking holes)
- Small saucepan or microwave-safe bowl
- Cooling rack
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 4 oz cream cheese softened (half an 8-oz block)
- 2 large eggs
- 1 cup buttermilk
Filling & Topping
- 8 oz cream cheese softened
- ¼ cup butter softened
- 1½ cups sliced almonds
- 1⅔ cups powdered sugar
- ¼ cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Lightly coat a 9×13-inch pan in oil or line it using parchment. Place the cake mix, softened cream cheese, eggs, and buttermilk in one bowl and beat until you have a smooth, uniform mixture.
- Pour the batter into the prepared pan and level the surface. Bake for 30–35 minutes, or until a toothpick pushed into the center comes out clean.
- Take the pan from the oven and let the cake sit for about 10 minutes. Use the handle of a wooden spoon or a skewer to poke holes across the surface, spacing them roughly an inch apart.
- Blend the softened cream cheese and softened butter until smooth. Add powdered sugar, milk, almond extract, and vanilla. Mix until the texture is loose enough to pour; add a small splash of milk if needed.
- Slowly pour the warm filling over the cake, aiming to let it run into the holes. Spread gently so it sinks in. Scatter the sliced almonds across the surface and press lightly so they stick.
- Allow the cake to cool fully, and then place it in the refrigerator for at least an hour so the filling settles. Cut and serve chilled or at room temperature.
Notes
Notes: For extra almond flavor, toast the sliced almonds before adding them. The cake tastes even better the second day as the filling soaks in. You can swap almond extract for more vanilla if you prefer a milder flavor.
Nutrition Facts Of Kentucky Butter Poke Cake Recipe
Calories: 380 | Fat: 18g | Saturated Fat: 6g | Carbohydrates: 50g | Sugar: 37g | Protein: 5g